• Preheat oven to 400°F. Season pork chops with kosher salt and pepper.
• Combine the water, brown sugar, cranberries, chile pepper, orange juice, ginger, apple cider vinegar and honey in a sauce pan. Cook on medium heat for 15 minutes until berries have started to split open and sauce starts to thicken.
• Remove and discard the chile pepper. Transfer mixture to a blender and purée. Set aside, covered and cook pork chops.
• Melt butter in a large oven proof skillet (like cast iron) over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes total. Place pan in oven and roast pork chops until completely cooked through, about 8-10 minutes. (See Note 1)
• When done remove from oven and pour glaze over pork chops, turning to coat, heat through and serve immediately.

Recipe adapted from Kevin is Cooking.